Monday, February 20, 2012

Thai Red Curry with Kabocha Squash and Bell Peppers

This curry is fantastic - rich and creamy without being overwhelming, and full of flavorful veggies. I do love the kabocha squash here - it's got a distinctive taste and texture from other winter squashes, and so it's worth seeking out if you can find it. The downside is that it's a ton of work to peel, much more so than something like a butternut squash, but the recipe does make a large batch so I think it's worth it. After struggling through peeling the squash, a friend gave me the tip that you can microwave the squash briefly to soften the skin a bit; I will definitely give that technique a try next time! I served this curry with an Afghan flatbread, bolani, which is sort of like a very thin naan stuffed with lentils - not very traditional, but super delicious. Steamed rice would also be an excellent choice.

1. Heat a large frying pan or Dutch oven over medium heat, and then add enough oil to cover the bottom of the pan. Add the onion and 1 tsp of the salt. Cook, stirring occasionally, until the onion is translucent and softened, about 6 minutes. Add the peppers, garlic, and ginger, and stir to combine. Cook until fragrant, about 1 minute.
2. Add the curry paste, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 tsp salt. Stir to combine and bring to a simmer.
3. Stir in the squash, return to a simmer, and then cover and reduce heat to low. Continue to simmer, stirring occasionally, until the squash is fork-tender, 15-20 minutes. Remove from heat and stir in lime juice. Taste and season with salt if needed.
4. Serve topped with chopped cilantro. Good with rice or flatbread.